Paper Title

Low-methoxyl pectin stabilizes low -fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Authors

Kartikey Chaturvedi

Journal

Food Hydrocolloids

Research Impact Tools

DOI

https://doi.org/https://doi.org/10.1016/j.foodhyd.2020.106240

Issue

Volume : 106240

Published On

July, 2025

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